Lebanese Garlic Sauce or Garlic Dip

(Toum)

                        

If you are a GARLIC lover like me you would love this light and fluffy Dip! 

It is made with just four simple ingredients: Garlic, Oil, Lemon Juice and Salt. 

This succulent and mouth watering condiment, can be used as dip, spread, salad dressings, on warm pita/saj bread, with grilled/roasted chicken, chicken Kabobs, chicken shawarma/tawouk/wraps, BBQ's, roasted potatoes, french fries and much more.

I remember when growing up, mom used to make this garlic dip by hand! using a pestle and mortar. She adds the freshly peeled garlic and salt into the pestle and hammer it until all crushed and pureed. Then, she will drizzle the oil, little bit at a time and mix it well for a minute or so, then she will repeats the steps for 30 minutes or more until all the oil is used. Thankfully, with the help of the food processor, we don't have to use pestle and mortar to make this flavorful dip.

                      Lebanese Garlic Dip

Ingredients

• 1 cup garlic cloves peeled or about 3 heads of garlic
• 1 teaspoon salt or to taste
• 4 cups canola oil or any other vegetable oil 
• 1/4 cup lemon juice (about one lemon)

Method 

1. Place the garlic cloves and salt in the food processor and puree until smooth. Pause for several times to scrape down the sides, that all the garlic is finely processed.
2. Turn the food processor back on and slowly drizzle in the oil through the lid. 
3. Pour in a teaspoon of the lemon juice.
4. Alternate between the oil and the lemon juice. (Alternating between the two creates a light and fluffy garlic sauce).
5. When the sauce is white and thick, similar consistency of mayonnaise, than you know it is ready. Usually it takes about 10-15 minutes.

Recipe Tips and Notes

🍲 Do not use extra virgin olive oil, it has strong and heavy taste, it's best to use canola oil, safflower oil, sunflower oil, vegetable or corn oil. 

🍲 Some will use egg white (one large egg is enough) for milder taste and fluffier dip. However, it won't last for too long in the fridge.

First, you place the garlic in the food processor, scraping down the sides, until all crushed and smooth, then you will add the egg white, while the food processor is on drizzle the oil, then the lemon juice.

🍲 If the mixture breaks while processing, stop adding additional oil. Transfer the mixture into a measuring cup, add 4 tbsp of mayonnaise, or egg white into the food processor and while it's on slowly pour in the mixture through the lid until combined, then repeat the steps by drizzling the remaining oil and lemon juice.

🍲 If you don't want to use egg white or mayonnaise try adding 5 cloves of garlic into the food processor, crush until pureed, drizzle little bit of oil, then pour in the mixture slowly through the lid, and repeat the steps by adding the remaining oil and lemon juice.

🍲 If the dip is too strong, depending on how fresh the garlic are, you may want to add more oil, or you can cheat by adding couple tablespoons of mayonnaise  and it will be just as good!

Bon Appetit!